Here is the story: I am searching on line to find some other alternatives to the Thanksgiving meal I normally prepare and found these yummy!!! recipes. I enjoy cooking and love finding really great recipes to add to my arsenal. So, being the charitable person that I am, I decided to put them all together and share with you.
Let me know if you have any recipes I should try as well! Happy Thanksgiving!

Cranberry-Glazed Turkey Recipe by Williams Sonoma

Begin roasting the turkey at a higher temperature so the skin will crisp and brown, then reduce the heat to ensure the bird cooks slowly and evenly. It’s important to let the turkey rest before carving. This allows time for the juices to be absorbed back into the meat, making the bird easier to carve and the meat moister.

Ingredients:

1 fresh turkey, about 16 lb., neck, heart
and gizzard removed (reserved, if desired)

2 cups sweetened cranberry juice

6 Tbs. (3⁄4 stick) unsalted butter,
melted and cooled

Salt and freshly ground pepper, to taste

2 Tbs. turkey herbs

Preparations:

Let the turkey stand at room temperature for 1 to 1 1/2 hours.

Position a rack in the lower third of an oven and preheat to 425°F.

In a small saucepan over medium heat, bring the cranberry juice to a boil and cook until reduced to 3/4 cup, 12 to 15 minutes. Add 4 Tbs. (1/2 stick) of the butter and stir until incorporated. Season with salt and pepper and set aside.

Remove the giblets and neck, if included, and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard excess fat. Season the body cavity with salt and pepper, and place the herbs inside the cavity. If desired, truss the turkey with kitchen twine. Spread the remaining 2 Tbs. butter over the turkey breast, and season the outside of the turkey with salt and pepper.

Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the heat to 325°F and roast for about 1 1/2 hours more, then begin basting every 15 minutes with the cranberry juice mixture. Add about 1 cup water to the pan to keep the glaze from burning. Continue roasting until an instant-read thermometer inserted into the center of the breast, away from the bone, registers 165°F, and inserted into the thigh registers 175°F. Total roasting time should be 3 to 3 1/2 hours. If the breast begins to cook too quickly, tent it loosely with aluminum foil.
Transfer the turkey to a warmed platter, cover loosely with foil and let rest for about 20 minutes before carving. Serves 12.

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Southern Cornbread and Oyster Dressing By Diana Rattray, About.com

Ingredients:

4 tablespoons butter, divided

1 cup chopped onion

4 green onions, chopped

2 stalks celery, chopped

3 cups crumbled cornbread

3 cups soft bread crumbs

1/2 cup minced fresh parsley

salt and pepper, to taste

2 large eggs, lightly beaten

1 pint shucked oysters, drained, reserve 1/2 cup liquid

Preparation:

Preheat oven to 350°.

Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.

Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.

Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

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Delilah’s 7 Cheese Mac and Cheese By Courtesy Delilah Winder, Foodnetwork

Ingredients:

2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper

Preparation:Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.

Whisk the eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more. Serve hot.

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Sweet Potato Pie by Couugar, Allrecipes.com

Ingredients:

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

Preparation:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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Green Beans with Caramelized Onions and Almonds by Tyler Florence, Foodnetwork

Ingredients:

Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper

Preparation:

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

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Rum-Glazed Sweet Potato, Apple and Chestnut Gratin by Gourmet Magazine

3 pounds sweet potatoes, pricked several times with a skewer
3 Golden Delicious apples
1/4 cup fresh lemon juice
1 cup halved vacuum-packed roasted chestnuts
3 ounces (3/4 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace

Preheat the oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices.

Peel the apples and cut them lengthwise into eighths.

In a bowl toss the apples with lemon juice and arrange them with the sweet potato slices in a buttered 14-inch gratin dish. Sprinkle with the chestnuts.

In a stainless steel or enameled saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and apples and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes, or until the apples are just tender and the sweet potatoes are heated through. The uncooked gratin, can be assembled 1 day ahead and kept refrigerated, covered. Bake, uncovered, basting occasionally, for 40 minutes.

Put the gratin under a preheated broiler about 4 inches from the heat until the edges are lightly browned.

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Sauteed Wild Mushrooms with Spinach by Robin Miller, Foodnetwork

Ingredients:

2 teaspoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
3 tablespoons dry sherry wine
1 1/2 tablespoons reduced-sodium soy sauce
2 (10-ounce) bags fresh spinach

Preparation:

Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

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Lemony Creamed Brussels Sprouts and Celery by Gourmet Magazine

Ingredients:

4 ribs celery, cut diagonally into 1/3-inch slices
2 tablespoons unsalted butter
1/4 teaspoon celery seeds
3 tablespoons all-purpose flour
1 cup milk
Salt and pepper
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice

Preparation:
1 1/2 pounds Brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water, or until they are tender, and drained, or 2 (10-ounce) packages frozen, thawed

In a heavy saucepan, cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften. Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and salt and pepper, to taste and simmer the sauce, stirring, until it is smooth and thickened.
Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through. Transfer the creamed Brussels sprouts to a heated serving dish.

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Tony’s Chocolate Pecan Pie by The Neelys, Foodnetwork

Ingredients:

3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 tablespoons bourbon liquor
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell

Homemade whipped cream, recipe follows

Preparation:

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined.

Mix in the pecans and chocolate morsel. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes.

When ready to serve top with a dollop of whipped cream

Homemade Whipped Cream:
1 cup heavy cream
4 tablespoons confectioners’ sugar
1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners’ sugar to bowl and blend for about 2 minutes. Fold in vanilla extract.

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Cranberry Bog Cocktail by Gale Grand, Foodnetwork

4 ounces champagne
1 ounce cranberry juice
Whole cranberries, for garnish
Mint leaves, for garnish

Combine champagne and cranberry juice in a champagne flute. Drop a few whole cranberries in the glass and garnish with mint leaves.

Want to check out some sites with great recipes? Click on the links below:

The Food Network

All Recipes

About.com

FWO:Forwomenonline